Bibliographic Details
| Title: |
Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines-An Updated Review. |
| Authors: |
Machado Dos Santos JR; Multicentric Postgraduate Program in Biochemistry and Molecular Biology, State University of Santa Catarina, Lages, Brazil., Kempka AP; Multicentric Postgraduate Program in Biochemistry and Molecular Biology, State University of Santa Catarina, Lages, Brazil. |
| Source: |
Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2026 May; Vol. 25 (3), pp. e70458. |
| Publication Type: |
Journal Article; Review |
| Journal Info: |
Publisher: Institute of Food Technologists Country of Publication: United States NLM ID: 101305205 Publication Model: Print Cited Medium: Internet ISSN: 1541-4337 (Electronic) Linking ISSN: 15414337 NLM ISO Abbreviation: Compr Rev Food Sci Food Saf Subsets: MEDLINE |
| Database: |
MEDLINE Ultimate |
